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  • Avocado Salad with Tomato and Radish

    Usually tossed into a pile of greens, mild-mannered avocado sinks to the bottom of the bowl like an afterthought. We wanted it in the limelight.

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  • French Apple Cake

    This French classic is neither a cake, nor a custard, nor a clafouti. But with a bit of culinary magic, it could be all three.

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  • Skillet Chicken Fajitas

    Most fajitas are merely a bland, dry vehicle for the garnishes. We wanted chicken and vegetables that were truly worth eating.

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  • Meatier Meatloaf

    Meatloaf packed with bland, starchy fillers hardly deserves its name. Could we put the meatiness back in this American classic?

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  • Easy Grilled Boneless Pork Chops

    If you’re looking for a convenient weeknight grilled dish, look no further than a pack of boneless pork chops. If you also want them to be juicy and well browned, follow these steps.

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  • Mediterranean Braised Green Beans

    Slow-cooking in a rich tomato sauce produces uniquely supple green beans infused with big flavor. Could we keep the ultra-tender texture but shortcut the process?

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  • Thai-Style Stir-Fried Noodles with Chicken and Broccolini

    Translating Thai street food into a quick weeknight dinner is easy—once you admit that most of what you thought you knew about stir-frying is wrong.

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  • Indian-Style Spinach with Fresh Cheese

    Don’t be fooled by its rich flavors and (gulp) homemade cheese. This Indian restaurant favorite is easy to pull off at home, and most of the ingredients are already in your pantry.

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  • Ten-Minute Steel-Cut Oatmeal

    We wanted creamy, thick oatmeal without the usual 30 minutes of cooking—and we were prepared to challenge centuries of Scottish tradition to get it.

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  • Pumpkin Bread

    To rescue this bread from mediocrity, start by taking the canned flavor out of the pumpkin.

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  • Blenders

    When our affordable favorite went kaput after less than a year, we had to wonder: How much would we need to spend for durability and a little peace of mind?

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2012

September/October

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